Roasted Butternut Squash Soup with Curry and Coconut

Roasted Butternut Squash Soup with Curry and Coconut
 
I have been working on perfecting this soup for a couple months and I am happy to tell you that I did it! I really love roasted butternut squash! This time of year it is very comforting. I hope you will give this soup a try. xo
Ingredients
  • 1½ Tbsp. high heat oil such as grapeseed, coconut, red palm oil or ghee
  • 2 Tbsp. good quality extra virgin olive oil
  • 1 Shallot diced
  • 3 Garlic cloves, minced
  • 4½ cups butternut squash (about 1 medium), peeled and cut into small cubes
  • 2 Carrots, peeled and diced small
  • 3 Celery stalks, diced small
  • 3 cups of vegetable stock
  • 2 tsp. curry powder
  • ½ tsp. Pink Himalayan salt
  • ½ tsp. Fresh ground black pepper
  • 1 can reduced fat coconut milk (good quality)
  • Optional Toppings: Basil, Parsley, Hemp Seeds or Roasted Pumpkin Seeds
Instructions
  1. Preheat your oven to 375 degrees. Place the cubes of butternut squash in a large bowl. Drizzle olive oil over the squash and sprinkle with Himalayan salt and fresh ground pepper. Mix the oil, salt, pepper and the squash together. Place the squash on a baking sheet lined with parchment paper. Bake the squash for about 25-30 minutes.
  2. Heat your high heat oil on medium heat in a medium-large pot on the stove. Once the oil has heated, add the onion, carrots and celery to the pot, Sauté for 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
  3. Add the curry powder to the vegetables and stir to incorporate. Sauté for 2-3 minutes. Add 1 cup of the stock, the garlic and the salt and pepper to the pot and stir to deglaze. Allow the stock to reduce by half (about 4-5 minutes).
  4. Add the remaining stock to the pot. Cook for 15-20 minutes. Stir in the coconut milk and the roasted butternut squash. Transfer the soup to a heavy duty blender such as a Vitamix and puree until it has a smooth and creamy texture.
  5. Add the toppings of your choice and Enjoy!

 

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Tasty Tuesday Recipe!

Curried Cauliflower Soup
 
Ingredients
  • 1 large head of cauliflower cut into small floret pieces
  • 1 large red pepper chopped into small pieces
  • 3 Tbsp. good quality extra virgin olive oil or melted cold pressed coconut oil
  • Himalayan salt
  • Fresh ground black pepper
  • 3 sprigs fresh rosemary
  • ½ medium onion diced
  • 2 large carrots chopped into small pieces
  • 3 stalks of celery chopped into small pieces
  • 3-4 inch piece of fresh ginger grated
  • 2 garlic cloves minced
  • 1 Tbsp. curry powder
  • ½ tsp. oregano
  • ½ tsp. ground coriander
  • ½ tsp. cumin
  • Zest of one lime
  • 1 tsp. Himalayan salt
  • 1 tsp. fresh ground black pepper
  • ½ cup white wine
  • 5 cups vegetable stock
  • ½ can coconut milk
  • Juice of half a fresh lime
  • Optional Toppings:
  • Fresh basil
  • Fresh cilantro
  • Diced green onions
  • Hemp seeds
Instructions
  1. Preheat oven to 400 degrees. Place a piece of parchment paper onto a baking sheet pan. Add the cauliflower and peppers to a medium-large size bowl. Toss with 1½ Tbsp. of the oil along with salt pepper and fresh rosemary (leaves only, removed from stalks). Spread evenly onto the sheet pan and bake until the vegetables are tender (about 25 minutes).
  2. While the vegetables are cooking in the oven, place a large Dutch oven/pot on the stove on medium heat. Add the remaining oil to the pot. Once the oil is heated, add the onion and a touch of salt. Allow to cook for about 3-4 minutes until the onion becomes translucent. Add the carrots, celery, salt and pepper. Sauté for about 10 minutes, until the vegetables begin to brown.
  3. Add the garlic, ginger, spices and lime zest. Stir to coat the vegetables and cook for 1-2 minutes. Raise the heat to medium high. Pour in the white wine and continuously stir. Allow the wine to condense until it has almost fully evaporated. Add ½ the broth and allow it to reduce by about ½ (about 7-10 minutes). Stir frequently.
  4. Add the coconut milk, remaining broth and roasted cauliflower and peppers. Stir to combine. Simmer for 5-10 minutes. Remove from heat and add the fresh lime juice. Allow to cool for about 10 minutes. Place in a heavy duty blender, such as a Vitamix. Blend all the ingredients until a smooth texture is reached. Taste to see if you need to add salt and pepper. Ladle into a soup bowl and top with any of the optional ingredients. Enjoy!

 

 

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